Origins of Modern Cuisine Culinary Arts I Semester I
Prehistory A famous Italian once said “The Italians taught the French how to cook.” Catherine de’Medici- The influence of Florence on France Ancient cookery and the “Trencher”
Boulanger - “ Baker” M. Boulanger- credited with opening the first modern restaurant in France in 1765. Sold dishes then referred to a s restoratives The bulk of the first menu was soup and bread Restaurer = To Restore = (?) Restaurant ( ?)
Modern Cuisine and the French Revolution Question for discussion ? How is the Guillotine responsible for the beginnings of the modern restaurant ? Clue – It follows the roll of the nobility.
Marie Antoine Careme ( 1784- 1833) Founder of Classical Cuisine Credited with first systematic organization of : Cooking Principals Recipes Menu Making Brings cooking from the Middle Ages into the Modern Era
Georges Auguste Escoffier ( 1846 – 1935 ) Father of 20th Century Cookery Simplifies Classical Cuisine Reorganizes the Classical Brigade
Changes in Modern Cookery Development of New Equipment Development of New Food Products Sanitary and Nutritional Awareness
Modern Cooking Styles Light Versus Heavy Simple Versus Complex Fast Versus Relaxed
Classical Brigade Garde Manger (Pantry Cook) Rotissuer ( Roast Cook ) Grilliarden ( Broiler Cook) Entremetier ( Vegetable Cook ) Poissonier ( Fish Cook ) Saucier ( Sauce Cook ) Chef De Partie ( Station Chef ) Sous Chef Patissier ( Pastry Chef ) Executive Chef
Standards Of Professionalism Positive Attitude toward the Job Staying Power Ability to Work with People Eagerness to Learn A Full Range of Skills Experience Dedication to Quality Good Understanding of the Basics
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